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I’ve been on this obsession to cook bread lately. When I moved into our new place a little over a month ago, the previous tenants had left a bread dish in the cupboard. Being still a young college student without many cooking utensils and baking equipment in the kitchen, I’ve never owned a “fancy” bread dish. Well I took advantage of someone’s trash and made it my treasure. Yes, if you’re wondering, I washed it first! 😛

I’ve utilized the bread dish by making several loaves of the best banana bread ever, and by request from a room-mate zucchini bread came to life. To be honest, I had never had zucchini bread. Do not ask me why, but zucchini + bread just did not seem like a compatible match to me. But, my room-mate insisted so of course, I gave in.

So, I browsed through a couple of recipes online until I stumbled upon a Lemon – Zucchini Bread. YEah, that sounds amazing doesn’t it? I was like…fresh? YEAH! Lemons = Fresh. The perfect way to spice up a traditional Zucchini bread. This also gave me the opportunity to let me rely on natural ingredients for fantastic flavor. There is so much flavor in lemons. The juice..and the ZEST! Zesting a lemon can be a wonderful experience. Not only does it bring beautiful bright color to your dish but it also brings a pleasant lemony aroma to your kitchen that is beyond refreshing.

Overall, this is a recipe I am so glad that I stumbled upon and will definitely be making it in the future. Oh, did I fail to mention it comes with a lemon glaze that is the perfect icing on the cake to this wonderful dish? 😉 Enjoy.

Ingredients:

2 Cups – Flour

2 Tsp – Baking Powder

1/2 Tsp – Salt

2 – Eggs

1/2 Cup – Vegetable Oil

2/3 Cup – Sugar

1/2 Cup – Buttermilk

Juice of 1 Lemon

Zest of 1 Lemon

1 Cup – Grated Zucchini

For the Glaze: Juice of 1 Lemon/ 1 Cup – Powdered Sugar

Instructions:

Preheat your oven to 350 Degrees & Grease your bread pan.

In a large bowl, mix your flour, salt, and baking powder.

In a medium bowl, beat 2 eggs then add in oil and sugar. Blend well.

Add in your buttermilk, lemon juice, lemon zest. Blend well.

Then fold in your grated zucchini!

Add this mixture to your dry ingredients and mix well, but don’t over-mix!

Pour your batter into the bread pan and bake for 45 minutes.

Cool in pan for 10 minutes.

While the bread is cooling, make your glaze.

In a small bowl, mix the juice of 1 lemon with a cup of powdered sugar.

I had originally made this dish with the Apple Gorgonzola Salad I previously posted. It was weird because I was trying to craft a main dish to go with my side dish or appetizer. Now, the Apple Gorgonzola Salad was beyond amazing in flavor and had a fresh taste and look. I needed a dish that mirrored those qualities. I need fresh with flavor..Lemon Pepper Chicken? Sounds great! I also thought I would go my own way with this dish, instead of following a recipe (which I usually tweak and twist anyway because it just makes it more fun!).

I had to add Fresh to the title of this recipe, because that is simply what you think of with every bite. I guess juicy, zesty, and delicious would be appropriate too! Another reason why I added Fresh to the title is because I actually use fresh lemon zest and juice as a marinade for the chicken..not only will these fresh ingredients come out great in the chicken but they will make your kitchen smell lemony fresh! The chicken turned out to be a fantastic success.

Simplicity + Amazing Taste = Great Recipe for me!

Fresh Lemon Pepper Chicken is the answer to the equation above..I’ve never been any good at math but this makes perfect sense to me!
Wow your guests with this amazing, flavorful dish, with little effort from you in the kitchen! Enjoy!

Ingredients:

1/4 Cup – Vegetable Oil

2 – Lemons

3 to 4 – Garlic Cloves (Finely Chopped)

1 Tsp – Ground Black Pepper

Salt

3 to 4 – Chicken Breasts

Instructions:

Preheat your oven to 450 degrees (or your grill).

In a large bowl, mix your oil with the zest of your lemons and the juice of one (reserve the other).

Mix in the chopped garlic and pepper. Whisk together well.

Salt your chicken then toss into the bowl and marinade for at least 15 minutes (the longer the better!!).

In a skillet heat about 2 tbs of oil over medium heat.

Sear your chicken in the pan for 3 to 4 minutes on each side or until it starts to brown.

Place chicken onto a baking sheet and then into the oven and roast for about 8 to 10 minutes.

Do not overcook because you want to keep that juicy and lemony chicken flavor.

If grilling, cook for about 8 to 10 minutes on each side.

Squeeze the juice from the remaining lemon over the chicken (add a dash more of pepper), and then serve!